Spicy Chicken Fried Rice with Peanuts

So I think the title of this is incorrect. It should have been stir-fried chicken with peanuts and rice. Where is the egg? And where is the spice? I didn't think it was all that spicy so I added chili garlic sauce. It in no way resembled fried rice. Still the portions were big and it was good. Just needs a new title. I liked the peanuts especially.

We had with roasted chile-garlic broccoli.  For some reason although it was in the Cooking Light Cookbook Year 20XX, it is not on their website.

Spicy Chicken Fried Rice with Peanuts

1/4 cup less-sodium soy sauce
1 Tbsp. dark brown sugar
1 tsp. dark sesame oil
3/4 tsp. crushed red pepper
2 Tbsp. canola oil
2 cup diced red bell pepper (about 2)
1 cup diced onion
1/4 cup thinly sliced green onions
2 Tbsp. minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (about 1 lb.)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 cup chopped, unsalted, dry-roasted peanuts

Preparation
1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts).

Nutrition Information
Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg

Cooking Light

Easy Herb Vinaigrette

So this is dressing. Not much more I can say, except it is a good vinaigrette. Don't really think it is that healthy regardless of using canola oil with 17g of fat, but it was good. Since we have more in the fridge, we'll have again. We used regular honey.  

Easy Herb Vinaigrette

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

Yield: about 1 2/3 cups (serving size: 2 tablespoons)

Ingredients
9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey (used regular)
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

Preparation
1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

Nutritional Information 
Calories: 160;  Fat: 17.2g;  Saturated fat: 1.2g;  Monounsaturated fat: 10.2g; Polyunsaturated fat: 5.1g; Protein: 0.1g; Carbohydrate: 2.1g; Fiber: 0.1g;  Cholesterol: 0.0mg;  Iron: 0.0mg;  Sodium: 89mg;  Calcium: 2mg

Cooking Light APRIL 2010

Honey-Molasses Chicken Drumsticks

D and I missed something about this recipe but we have yet to figure out what it is. Who in their right mind eats 1 drumstick? Not leg-quarter, but drumstick?

The overall taste was decent, but it tasted like Adobo Chicken which I like better. And there was enough sauce for about 24 drumsticks.

We had with Pasta Salad. I would make Adobo Chicken before I made this one again.

Honey-Molasses Chicken Drumsticks

The zesty chicken and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.
Yield: 6 servings (serving size: 1 drumstick)

Ingredients 
1 tablespoon brown sugar

2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation 
Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Nutritional Information 
Calories: 180; Calories from fat: 36%; Fat: 7.2g; Saturated fat: 1.8g; Monounsaturated fat: 3g; Polyunsaturated fat: 1.6g; Protein: 16.7g; Carbohydrate: 11.9g; Fiber: 0.1g; Cholesterol: 53mg; Iron: 1.3mg; Sodium: 291mg; Calcium: 24mg

Cooking Light MARCH 2005

Reuben Sandwiches

This was really good. Because D didn't think about chili sauce when I put it on the list he saw we had Sriracha and Chile Garlic Sauce and crossed it off. So he used Sriracha when it was time to make the recipe. Glad he did. It was soooo good. I felt fully satisfied and would have never known this was "diet."

We had with baked onion rings.

Reuben Sandwiches 

With sauerkraut, corned beef, and rye bread, sodium is a serious issue in a traditional Reuben. Add dressing and cheese, and the saturated fat and calories start to climb, too. Not to fear: Our lighter, lower-sodium version is just as delicious. Chili sauce is a ketchup-based sauce. If you can't find it, substitute ketchup.

Photo by ALB

Yield: Serves 4 (serving size: 1 sandwich)
Hands-on:18 Minutes
Total:18 Minutes

Ingredients 
Dressing:
1/4 cup canola mayonnaise
1 tablespoon chili sauce (used 1 tsp of Sriracha)
2 teaspoons finely minced dill pickle
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
Sandwiches:
8 (3/4-ounce) slices rye bread
3 ounces Swiss cheese, shaved (about 3/4 cup)
4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well (used non-organic)

Preparation 
1. Preheat broiler to high.

2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.

3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

Nutritional Information 
Calories: 336; Fat: 19.9g; Saturated fat: 5.6g; Monounsaturated fat: 8.1g; Polyunsaturated fat: 3.6g; Protein: 14.7g; Carbohydrate: 24.2g; Fiber: 3.4g; Cholesterol: 40mg; Iron: 1.9mg; Sodium: 790mg; Calcium: 212mg

Cooking Light MAY 2012

Potato, Chorizo, and Green Chile Burritos

So I believe D thought these were a PITA to make. He mentioned a lot of pans. It could also be that we had black beans with rice and cheese which is also a lot of pans.

Either way, I hope he makes these again, because they were awesome!!!
I loved the combo of the potato and chorizo flavors.

Potato, Chorizo, and Green Chile Burritos

Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.

Yield: Serves 4 (serving size: 1 burrito)
Hands-on:36 Minutes
Total:36 Minutes

Ingredients
10 ounce red potatoes, cut into 1/2-inch cubes
1 cup chopped tomato

2 tablespoons diced white onion
1 tablespoon chopped fresh cilantro
(added 1/2 avocado)
2 teaspoons fresh lime juice
6 ounces Mexican raw chorizo
1 cup chopped white onion
1/3 cup thinly sliced poblano chile
2 teaspoons olive oil
1/8 teaspoon salt
4 (7- to 8-inch) whole-wheat flour tortillas
2 ounces queso fresco, crumbled (about 1/2 cup) (used Jack Cheese)

Preparation
1. Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.

2. Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice. (and 1/2 avocado)

3. Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.

4. Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.

5. Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. (didn't do)

Nutritional Information (not including avocado)

Calories: 349; Fat: 15.4g; Saturated fat: 4.6g; Monounsaturated fat: 7g; Polyunsaturated fat: 1.8g; Protein: 14.5g; Carbohydrate: 39.6g; Fiber: 5.8g; Cholesterol: 77mg; Iron: 1.4mg; Sodium: 669mg; Calcium: 135mg

Cooking Light MAY 2012

Caramelized-Onion, Spinach, and Bacon Quiche

So the reviews for this on CL are 5 star. Except no one made it with Canadian Bacon and/or Jack Cheese.

I didn't read the reviews before showing this to D.

He made it. He said the pizza crust was a little unmanageable, but other than that he didn't mention any problems. It was setting when I got home from work. He looked a little like he didn't think it would set, but it did.

We both really liked the texture and the crust. But we thought the quiche needed a more salty flavor. The Canadian Bacon didn't have any salt (so it seemed), and the Jack Cheese was flavorless.
I suggested using some Parmesan Cheese. D suggested using bacon.

So I guess we have to make this again with our suggested changes, because we both really want to like it. We had with a salad with Sundried Tomato Vinaigrette.

We also used non-fat evaporated milk, because at the store we couldn't remember if that the ingredients called for full-fat or if we just didn't write down non-fat.

Caramelized-Onion, Spinach, and Bacon Quiche

This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach. Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.

YIELD: 6 servings (serving size: 1 wedge)
COURSE: Appetizers, Main Dishes

Ingredients
1 (10-ounce) can refrigerated pizza crust
Cooking spray

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tablespoons minced shallots
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 large egg whites
1 large egg
3/4 cup Caramelized Onions (about 3 cups uncooked)
1/3 cup chopped Canadian bacon
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

Preparation
Preheat oven to 350°.

Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.

Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

Nutritional Information
Calories: 261; Calories from fat: 22%; Fat: 6.3g; Saturated fat: 2.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 0.9g; Protein: 12.6g; Carbohydrate: 35g; Fiber: 2.7g; Cholesterol: 50mg; Iron: 1.5mg; Sodium: 607mg; Calcium: 244mg

Cooking Light APRIL 1998

Grilled Tandoori Chicken

Flavorful. Good. Yum. Make it now.

We had with Samosas.

Grilled Tandoori Chicken

Photo by ALB

Named for Tandor the Indian clay oven it's traditionally cooked in, this dish is tender and tasty.

YIELD: 8 servings (serving size: 2 chicken thighs and about 1/4 cup yogurt mixture)
COURSE: Main Dishes

Ingredients
2 teaspoons canola oil
4 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper
8 garlic cloves, crushed
2 1/2 cups plain low-fat yogurt, divided
1/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
16 skinless, boneless chicken thighs (about 3 pounds)
Cooking spray

Preparation
1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.

3. Prepare grill.

4. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.

5. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Nutritional Information
Calories: 256; Calories from fat: 28%; Fat: 8.1g; Saturated fat: 2.3g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.8g; Protein: 32.2g; Carbohydrate: 12.7g; Fiber: 1.7g; Cholesterol: 119mg; Iron: 2.2mg; Sodium: 767mg; Calcium: 181mg

Cooking Light MAY 2008